煎炸油中极性化合物和3-MCPDE的形成 及控制研究进展Formation and control of total polar components and 3-MCPDE in frying oil: a review
胡本伦1, 2, 3,孙靖雯1, 2, 3,赵元元1, 2, 3,时浩楠1, 2, 3,刘茹1, 2, 3,荣建华1, 2, 3,贾才华1, 2, 3 HU Benlun1,2,3, SUN Jingwen1,2,3, ZHAO Yuanyuan1,2,3, SHI Haonan1,2,3, LIU Ru1,2,3, RONG Jianhua1,2,3, JIA Caihua1,2,3
Published in Zhongguo you zhi (01.01.2022)
Published in Zhongguo you zhi (01.01.2022)
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Journal Article